Description
This moist and gooey, one bowl wonder cake is chocolate to the max, and fudgy, with a hint of banana flavor throughout. Perhaps just what you need today. Adapted from Mom on Timeout.
Ingredients
Scale
- 3 very, very ripe bananas
- 3/4 cup granulated sugar
- 1/4 cup + 2 tablespoons packed brown sugar
- 3/4 cup no sugar added applesauce
- 1/3 cup + 2 tablespoons water
- 1 1/2 teaspoons distilled white vinegar
- 1 3/4 cup + 2 tablespoons all purpose flour
- 1/4 cup + 2 tablespoons unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon sea salt
- 1 1/4 cups semi sweet chocolate chips
Instructions
- Preheat your oven to 350°F and grease a ceramic or glass deep dish 9″ pie pan with cooking spray. Set aside. You can also use a 9″ cake pan. Make sure you follow these tips to ensure your cake doesn’t stick to your pan.
- In a large bowl, mash together the bananas into a nice puree. Add the sugars, applesauce, water and vinegar and whisk together until completely combined.
- Sift and whisk in the flour, cocoa powder, baking soda and sea salt. Mix until combined.
- Stir in 1/2 of the chocolate chips.
- Pour batter into your prepared pie pan and smooth out the top. Sprinkle remaining chocolate chips over the top and place in the center of your preheated oven. Bake for 60 minutes or until a toothpick inserted in the middle comes out almost clean.
- Let cool 15 minutes before serving.
Notes
Since there are no eggs in this recipe, it’s best to bake cake until it’s just about cooked through. This ensures a nice moist and really fudgy consistency.
Cake can also be made a day or two in advance. Simply allow to cool completely before wrapping well in plastic wrap and placing in the fridge. On the day you wish to serve, remove from the fridge and allow to come to room temperature before serving.
- Category: Baking, Chocolate